Soup

Beet Borsch with Dried Mushrooms No Salt is for Soup.

Beet Borsch with Dried Mushrooms No Salt takes 15 minutes to prepare.

Beet Borsch with Dried Mushrooms No Salt takes 30 minutes to cook.

Beet Borsch with Dried Mushrooms No Salt makes 12 servings.

The ingredients for Beet Borsch with Dried Mushrooms No Salt are:

* cups water
4 cups shreded, boiled beets - about 1kg
1 tsp Mrs. Dash Garlic & Herb Seasoning
2 tsp Mrs. Dash Lemon Pepper Seasoning
20 g mixed, dried mushrooms (I use mixed forest mushrooms, porcinis are the best)
1 tsp dried marjoram
2 tbsp red wine vinegar

Here is how you make Beet Borsch with Dried Mushrooms No Salt:

Steep mushrooms overnight. Boil water with mushrooms and spices for about 20 minutes under cover, on low. Shred the beets. Add to the water an bring almost to the boil. Add vinegar, mix and serve. Keeps well in the fridge for quite few days. Serving Size: makes 12 1-cup servingsNumber of Servings: 12Recipe submitted by SparkPeople user ANKAKO.

The nutritional information for Beet Borsch with Dried Mushrooms No Salt is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 40.9

• Total Fat: 0.2 g
• Cholesterol: 0.0 mg
• Sodium: 240.7 mg
• Total Carbs: 8.8 g
• Dietary Fiber: 2.2 g
• Protein: 1.8 g